Fresh Tofu and Soy Milk Making
Fresh Tofu and Soy Milk Making
Discover the art of traditional tofu making in this unique, hands-on class with Japanese chef and culinary educator Akemi Yokoyama.
From the silky simplicity of hiyayakko to the crisp golden coating of agedashidōfu, tofu has been at the heart of Japanese cuisine for centuries. Delicate, nutritious and incredibly versatile, freshly made tofu has a flavour and texture that is worlds apart from commercially produced tofu.
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In this class, you will learn how to transform dried soybeans into creamy soy milk before crafting your own fresh tofu entirely from scratch. Along the way, you will gain an understanding of the traditional techniques behind tofu making and the important role tofu plays in everyday Japanese cooking.
Inspired by the Japanese philosophy of *mottainai* ("nothing should go to waste"), you will also discover how to make delicious dishes using okara, the nutritious soybean pulp left after making soy milk.
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During the class, you will learn how to:
• Prepare soybeans for tofu making
• Make fresh soy milk from scratch
• Craft smooth, delicate tofu using traditional techniques
• Make tofu pulp (okara) mochi
• Bake delicious tofu pulp (okara) biscotti
• Understand the principles of *mottainai* and how to minimise food waste in your own kitchen
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At the end of the class, you will enjoy a tasting of the freshly made tofu together with the tofu pulp (okara) mochi and freshly baked tofu pulp (okara) biscotti you have created, accompanied by a glass of refreshment.
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This class is perfect for home cooks, food lovers, sustainability enthusiasts, and anyone interested in discovering authentic Japanese cooking techniques.
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DIETARY REQUIREMENTS & ALLERGIES
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This class is naturally vegetarian.
Please note that soybeans are used throughout the class and are the main ingredient in all dishes prepared.
If you have any questions regarding allergies or other dietary requirements, please don't hesitate to get in touch before booking.
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Instructor
Akemi Yokoyama
Akemi Yokoyama is a highly respected Japanese food specialist, chef, presenter, writer, and educator based in London. Her deep understanding of Japanese food provenance stems from her upbringing in Hokkaido, where, under her father's guidance, she spent her childhood foraging, fishing, and developing a profound appreciation for Japan's seasonal ingredients and culinary traditions.
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As Principal of Sozai Cooking School, Akemi leads acclaimed Japanese cookery classes that have earned praise from UK national media. Her expertise has been featured on major television and radio programmes, including Channel 4's 'Sunday Brunch', CBBC's 'Saturday Mash-Up,' BBC Radio 4's 'Front Row,' and Channel 5's 'Faking It!', where she appeared as a panel judge identifying the fake sushi chef. Alongside teaching, she is also a sought-after private chef, creating authentic and refined Japanese dining experiences.
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A passionate ambassador for Japanese food culture, Akemi regularly collaborates with Japanese government organisations and industry partners to promote washoku, sake, and traditional Japanese culinary techniques throughout the UK and Europe. She has a particular passion for Japanese fermentation, producing a wide range of traditional Japanese seasonings at home—including multiple styles of miso, shoyu-based condiments, and other fermented foods—while continually researching and practising time-honoured fermentation and preservation techniques.
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Combining historical insight, technical expertise, and engaging storytelling, Akemi brings Japanese cuisine to life for both professionals and home cooks alike. Her mission is to preserve and share the depth, craftsmanship, and cultural significance of Japan's culinary heritage with audiences around the world.
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Professional Affiliations & Qualifications
* Committee Member, Japanese Culinary Academy EU
* Certified Miso Sommelier, Japan
* Certified Koji Making Instructor, The Koji Academy, Japan
* International Wine Challenge (IWC) Sake Judge
* Culinary Committee Member, British Sake Association
We loved the workshop and are already looking into booking another. Part was demonstration and part was hands on, so it was not intimidating to join in as someone who is not confident in the kitchen. We really enjoyed the small group setting and the friendly, casual atmosphere. It felt effortless and we learnt a lot! Highly recommended.
Such a lovely evening learning to make tofu! A wonderful atmosphere and a fantastic teacher. I left inspired and eager to try it at home.
I really enjoyed attending the Sozai - Essential Ramen Course yesterday. Akemi is a great teacher - learning how to make delicious food in a relaxed atmosphere was a lovely way to spend a Sunday morning and lunchtime.
Highly recommended.